Battle of the Kettle Grills - Weber vs Sam's Club (Members Mark)
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- Опубликовано: 1 янв 2018
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now RUclips Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America.
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Great review of both grills! Details of both grills were very helpful in deciding which is best to buy. One being more expensive than the other this really helps in deciding and showing that the most expensive is not always the right one to buy.👍🏻👍🏻👍🏻
Flying Snoopy in this case I totally believe for once.. Jack has it wrong here. Choose the Weber, and READ THE MANUAL. Jack clearly didn't.
In this case it is the right one to buy the more expensive one because you get a better warranty and if you know how to work it a better grill also a solid 70 year reputation and better customer service.
Jack forgot the air vents on bottom of weber , they may have been closed
I have a 22 inch Weber grill and have no problem getting the temp to over 400 degrees. I usually control the temp so I don't know just how high it will go, over 500 degrees I believe.
I have a Weber Premium. Made in the USA! 10 year warranty!
It's rather amazing that you are reviewing grills yet you have no idea how to use the most iconic grill in history.
That's because he was an idiot. This was the most moronic review I have ever seen about grills, ever
@@Michael_Rr You being amazed bespeaks your limited ability to use common sense much less use logic. The video is called "Battle of the Grills" not "unboxing of the grills" and he gives an opinion on which one he prefers. Duh.
So either you haven't watched the video or it is you who has no idea of what an unboxing video is vs a comparison video (hint..his first statement says it's a "battle")...wake-up and next time try to keep up and maybe you'll learn not to embarrass yourself with irrational comments.🙃
@@Nclght who has enough time to read your pretentious comment 😂 bro it’s a grill video and you can’t even point out what his error is. Damn what no bitches does to a man.
I was gonna say the same thing
Yeah I’m really glad someone said something. This was super frustrating to watch
Hey Jack,
Thanks for the review. Here are a few things you missed.
1) First off, you either have the only Weber kettle in the 70 year history of the company that can't get over 210 degrees...or it's POSSIBLE you are doing something wrong. lol.
Ok, no sarcasm going forward (I promise.) lol.
2) The reason there are 3 legs is because it's more sturdy on uneven ground. It may feel flimsy but I've never even heard of one failing over due to the legs and 3 points of contact are more study than 4 when you aren't on a perfectly flat surface.
3) Weber comes with a 10 year warranty and Weber keeps parts in stock for just about everything they've ever made. I'm looking and the only thing I can find online is a 90 day warranty for the MM gassers. That's bad...both because 90 days is not long and because I can't find the exact info I need easily (who do you call if there's an issue?)
4) Cast iron air vents feel nice at first but in my experience they get hot enough to melt skin and always tend to seize up on cold starts once they get seasoned up with grease. I'd love for you to report back on that. Honestly that cheap piece of metal as you call it is the best design for vents I've seen on any cooker I've owned.
5) try smoking a brisket with that cast iron grate and report back on how much you enjoy adding fuel with no hinge. It sucks.
6) You probably didn't know this but that "weird metal wire system" is a lid bale which actually serves as a wind screen...and it's a lot easier than hanging your lid on the side by that hook.
7) tool hook on the front handle. It's a dumb thing but incredibly convenient.
This is one of those deals where you actually get what you pay for. The Weber kettles aren't perfect (you didn't even touch on the stuff that annoys me about them) but they have almost 70 years of refinement under their belt and the copy cats just don't. The copy cats just make something that looks like the original and then try to "improve it" by changing things in way that seem better but actually make it worse (like the cast iron top vent and hingeless grate.)
But yeah, trust me that Weber will get plenty hot if you are using it correctly.
please Justin do a real comparison video with this cheap MM , this video was atrocious. I'd hate to see others buy the MM because of this ill informed video. Then again I'd be embarrassed to have that grill in my backyard, especially next to your kamados, wsm and the Redhead.
I think I need one of these amazing Sams Club Grills. Anyone with a sams club membership that can pick it up for me? Justin can you help?
I own a kamado joe and a steel kamado and love them dearly, but i will always have a weber kettle in my arsenal. So versatile its sicking.
Did not expect to see my favorite youtuber in the comments lol
The reason the cheaper one was "smoking like crazy" because the lid and kettle have gaps due to the crappy manufacturing.
Did you have the bottom vents closed on the weber accidentally? My weber goes to 500F no problem after 3-5 minutes. Certainly never struggled to hit 300, that's crazy. Unless I was purposely keeping air flow down by having the bottom vents shut, cooking something low and slow.
You typically want to adjust the bottom vent to get the temp you want (that's where the air flow comes from) and you can fine tune with the top vent if you want.
I agree with other commenters, the Weber is a far superior product. In the last shot when you're talking, it shows the bottom vent on the weber is closed, which is why you were unable to get the temps you were looking for. The two vent system gives you much better control over your temperature. Additionally, the Weber is backed by a much better warranty and brand. I would assume if you are just cooking burgers and hot dogs the Member's Mark grill will suit your needs just fine, but if you want a truly versatile piece of equipment, the weber is the way to go. With a few accessories you can turn it into an effective smoker as well. As others have said, I'd recommend learning more about what the Weber is truly capable of, and why the brand has such a loyal following!
If you can't get the Weber over 200 degrees, then you're doing something wrong. The review seemed super biased from the beginning.
Donate these grills to someone who knows what they are doing and get yourself a nice george foreman and stay in the kitchen.
Hahaha!!! Love it!
FACTS
The Weber ash catcher is a wonderful design. I have no problem operating it with one hand. Maybe pump some iron and work on your grip!
Jack,
I am sorry man but I really think you should do another review. I have been using Weber forever and I have never had the issue that you had as far as heat goes. I could be wrong but it really seemed like you were against Weber from the start.
This guy works for Sam's?
Have same weber grill I have no issues getting temps over 600 at times. Not sure what you did wrong.
While I appreciate the effort, there are too many issues with this review.
First, learn where the heat comes from, the top vent almost always stays fully open, the bottom vents control air flow. The top vents are usually only reduced when you're using forced air or closed when you want to snuff the coals out. All of my Weber's can suffocate the coals, my Member's Mark cannot.
Never rely on the built in thermometer, they almost always have seriously bad readings, none of my built in dial thermometers are accurate, some are around 100* off.
I've had all of my Weber Smokey Mountain smokers get over 400, I've maxed out my Thermowork Signal probes in my Weber Kettles.
While cast iron pans are useful, cast iron grates are not. Cast iron would be far more acceptable in a smoker than a grill, the intense heat from a grill wouldn't allow any seasoning to stay on them and they rust out fast. Thin stainless steel is usually the preferred grate material. Weber doesn't do much better with their plated steel grates.
I have a Member's Mark and a few Weber kettles, along with several other grilling and smoking devices. My Weber's have weathered time far better and performed better than the Member's Mark. My oldest Weber is almost 20 years old and is in much better shape than my 2 year old Member's Mark.
Thank you for explaining more in detail, this really helped a lot in my speculations and what you've said were all of my speculations. Definately gonna buy the Weber, I really prefer qulity than the other.
Sam's club grill is "smoking like crazy" because the tooling is crap. The lid doesn't seal.
Jack I like your channel but on this video definitely sounds like you are selling the Members Mark kettle. I never had any issues with my Weber kettles, I own both a 26" and a 22".
This video is a misrepresentation of Weber kettles. You compared a $199 Weber Mastertouch, which is a higher end grill to the cheaper Members Mark grill and compared the pricing. The better comparable One Touch Gold Weber kettle comes in at $150, a little higher price tag, but I guarantee the Weber will out last the MM grill. The Mastertouch is worth the extra money, but a $150 Weber is not a bad investment for a first time grill because it will last a lifetime!
Is this your first time grilling?
Weber kettle is absolutely the best kettle on the market. Don’t fall for this. Cast iron grates will rust horribly, the Weber enamel will last decades as the member mark rots in a landfill. Make the right choice. Seems like a paid ad to me.
This guy knows not a things about bbq. This advertisement is to attract others who know nothing about bbq.
Been using a Weber Kettle for almost 30 years never had problem with temp control, never needed a thermometer to cooks dogs and burgers.
33 years of using Weber Kettle grills of my own, probably another 9 or 11 using my fathers, never have I not been able to get above 250°F, or have I had an issue with recovery. I have 4 Weber Kettles out back now, ranging from a 14" portable, an 18" Silver, a 22" Silver, and a 26" ranch. Forgot my WSM 22.5. My Webers are far superior in build,lifespan etc.....Either something was fishy with th battle, or your coal was bad.Heck, it was 24° F here yesterday, & my kettle held 275° for 8.75 hours while I cooked a chuck roast for pulled beef......Something is fishy Jack......
same coal in both. Same outdoor temp for both grills. Explain why the other one had no problem getting back to temp without touching it? You seem to be a weber fan and that's cool. I'm just saying what I saw in the test.
Jack, is is possible that the weber had its bottom vents closed and the MM had them open? It's opening the bottom vents that allows the air flow to keep the charcoal heated. Without air flow from the bottom (just like building a fire) they go out. Same reason grills with side vents don't perform as well.
I understand you're probably really annoyed with the commenters telling you it's an invalid test, and there are truly a lot of Weber-biased fans commenting since it's a popular brand, but it's okay to admit when you're wrong. You can see in the video the bottom vents are closed on the Weber, which is the main mechanism for controlling temperature on a charcoal kettle grill.
I think most of the points in the video were fair. You mentioned pros and cons for both grills. I hope you'll at least make another video taking a shot at cooking with the bottom vents open. Overall it was a good video, people are mainly just picking on this one point. I'm sure viewers will also thank you if you make an update video addressing it. I think viewers would also love an update on whether or not you were able to get a replacement leg on the MM and the replacement grate on the Weber.
Adjust the BOTTOM vents on the Weber. I have a feeling Sams is paying this guy.
“Probably another 9 or 11”? Is this George Bush trying to strike again. I see you in that cowboy hat
I think the community took notes that you didn't reply once corrected. Remake the video Jack :)
One of the worst reviews I’ve ever seen. Watching this guy struggle with the ash catcher on the Weber was a joke. And he obviously knows little about grilling cause he didn’t even talk about why Weber’s grates are far superior. And he didn’t talk at all about how you can open the bottom vents on Weber to actually control temp. This is ridiculous. Haha
The center on the Weber GBS isn’t for adding more coals... it’s for the inserts, such as the cast iron grate, pizza stone, poultry roasted... love my Weber kettle and don’t have issues with temp either. Watch Modern Pitmaster’s tips for using a Weber Kettle. The basic Weber Kettle (classic?) is the same price as the members mark.
Correct.
Hey Jack, I've watched you for a while now and appreciate your videos but I don't think you did a fair comparison during the cooking part... EVERY TIME I saw the handle that controls the bottom vent on the weber it was closed. I know this because I have the same exact Weber... I've noticed that a lot of people have commented and pointed this out to you. Please respond and let us know if made a mistake or not... Comparison videos should be fair
Agreed there's no other reason the temp wouldn't go or stay up
Had my Weber over 30 years still does amazing. No other grill will ever beat a Weber. This review was bias from the start. Looks to me like he was paid by Walmart.
Curtis Perry Funny that Walmart the parent company of Sam’s Club carries his brand of sauces. You know a full disclosure statement would have been nice up front.
i have a 1992 weber kettle and it is still as solid as it was 27 years ago
I just grilled out on my 1997 Weber yesterday. They last!
1995 Weber kickin' bbq.
jelly
Never have I had a issue with a Weber grill coming up to temp.
Never
That was a pretty biased review. How many times did he mention Sam’s Club?
Your ignorance, bias, and subtle dishonesty really hurt your credibility here. There’s others who have done knowledgeable, unbiased, honest reviews.
Yeah he's pretty dumb.
I have a Weber that has survived nearly ten years outside without a cover. The finish is excellent and the metal is pretty thick. No comparison. And it's been mentioned, open the bottom vents.
wigm You are fortunate to own a Weber that was still made in the USA. All of them are Chinese manufactured now.
First thing I noticed was all the smoke leaking out of the barrel of the Sam's club one. Fail. As far as your heat in the Weber, it's all about airflow top and bottom and how you adjusted the vents. I got the same Weber and in 20 degree weather using lump charcoal, I got mine up to 650 degrees with both vents wide open.
that's great but it should have climbed back up and it didn't. I didn't have to touch the sam's grill and it went right back where it was. I then opened all the venting on the weber and it still didn't budge. All I can says it what I did and what I see. Glad your weber works for you.
You appear to be fairly inexperienced griller (no offense intended). I think that a peek through the Weber manual on how to operate a charcoal grill would be a huge help. The tips and techniques it has will carry over to both grills, and help speed up the learning curve. As it says in the manual, open the bottom vent all the way and just use the top vent to adjust temp (open=hot, closed=cool). I can get my Weber kettles to over 420°F with only 1/3 of a chimney of coals. The Weber ash pan will get easier after you use it a few times, but it is definitely stiff from the factory. If you tip the pan at an angle (handle down and catches up) it's very easy to put in with one hand. I have not used the Sams club model, so I dont have any tips there, but finding some of those would make the comparison better too. In either case, I would like to see you try these two grills for a while to get use to both (reduce chance of user error) and then post an update, as choosing one after one use (especially when you didn't know what was wrong with one) isn't a very informed review. Also, if you call and tell Weber about the broken grate handle they will ship you a brand new grate right away.
I'm concerned about the comment regarding the Weber legs being flimsy. I've owned a number of the Weber kettle grills and found that if they weren't assembled correctly, ie legs not pushed into the leg socket all the way, it was wobbly. But when assembled correctly they are rock solid. Also, as someone mentioned already, three legs is WAY more stable on uneven ground which is the only way I've found most campsites. Also, as mentioned previously, the center hole is for accessories like a wok. Other than a "hibachi" grill that I bought in the 70's I've only owned Weber grills. They rock!
I think part of that matter was by design. I have seen him do hit jobs on other products vs Member's Mark or otherwise Sam's Club sold cheaper products. He also does not disclose that his sauces sell at Walmart. A conflict of interest should be avoided, or at least disclosed.... and then every effort made to actually BE fair concerning products. He does none of that.
Never trust a guy who can't flip a burger!
I'll remember how sturdy the grills are when I'm violently kicking things on my deck, as per usual.
Zero mention of the bottom vents. Guarantee the Weber’s bottom vent was closed all the way that’s why the temp never climbed. No oxygen, no heat. Also, the Weber is USA made with a 10 year warrantee. Just speaking from experience. I own three Weber kettles. Good video non the less.
Patrick Andrews agreed. Big fail on this video. Even in the end, Weber is closed vents and Members Mark is open vents
Both kettles were half open the whole time. I opened it fully on the weber trying to raise the temp. It didn't work
But did you open the BOTTOM vents on the Weber? And if so, you should have mentioned it in your video.
I have had the same Weber kettle since 93. Thousands of meals and never any problem getting it to temp. It could be you don't know how to use a grill. You never showed how you were adjusting the bottom vents when you were having the heating issues.
My Weber has made moves to all of my house and apartments and never had a problem with the build quality. My wife has one that is 12 years old and working just great.
You are supposed to disclose when a video includes a “paid promotion”. There’s nothing wrong with receiving money from Sam’s Club, but as a viewer I would appreciate a little more transparency.
I never have problems with temp in my Weber. I use it 2-3 times a week grilling using both direct and indirect methods. Temp is never, ever an issue. I don't know how it's even possible for the temp not to go back up. I mean it isn't hard to do. Replace the lid and, BOOM!, within a matter of 30 seconds to maybe a minute it's right back where it was before taking the lid off.
A wrong fire build up, no vents comparisson, a wrong analysis of the cast iron vs steel, and you put patties on the grill to compare the quality of the cooking? Nah man, yeah Nah,
Weber- had mine for 15 years still like new and made in USA. With my Weber using lump charcoal I have no problem getting temps to 500. Learn to use vents. Members Mark- made in China
lol looks like someone needs to get a basic understanding of how to use grill vents. open your bottom vent if you want heat. duh.
I don't think you opened the weber's bottom vent. Mine hits 400-450 all day long. Nice review & for half the price Sam's has a nice grill.
He wasn't talking Celsius. The thermometer's in Fahrenheit and he's in the United States. He wouldn't randomly use Celsius.
Jack I own a weber one touch gold and have used it for over eight years. Learn the vent top and bottom and you are golden. I also can tell you I have done great BBQ on it with consistent temperature for three or four hours. I use Kingsford charcoal for its consistency over lump charcoal.
I went back and looked at the video and the only view of the weber bottom vent shows it completely closed. The top vents are for minor temp changes while the bottom vents are for larger temp adjustments.
You definitely got this one wrong.
You never opened bottom vent on Weber epic fail
Clearly you didn't do your research on the kettle. Of course you're having temp issues, the bottom vents on the kettle are closed! You should redo this video... it's a shamefully biased mess due to this.
You have to adjust the bottom vent/ash scraper on the Weber to adjust temp and fine tune temp using top vent. If you open both vents fully, you'll get max heat. I have the same model and am a huge fan.
I've got a Weber Silver, the least expensive 22in they have, and I have never had a problem getting the heat up, or maintaining the temp. Have had it for 15 years and it's still a workhorse.
I've been using the members mark for about a year now. It works fantastic. I cut my cast iron grate and put a hinge on it. Now it's perfect. No complaints.
Open the bottom vent on the Weber. At 1:19 the bottom vents are closed (you can see the silver ash sweeps through the bottom vents).
This watched like those as seen on TV commercials where people can't do the most basic tasks. Jesus this was brutal. Read the manual next time.
Yep he laid the Webber Grill cover back on the temp gage...
Must leave top vent full open on my Weber. Anyone else?
With a kettle grill, you should offset you charcoal to the side of the grill, kettle cooking101, you sear your meat on both sides then move off to the cooler side of the grill for finishing meat with indirect heat. Never tried a Sam's grill, only because I've been getting perfect results from my Weber grills for the last 15 years. And my 22" has lasted that long. You just gotta keep em covered when not in use.
I looked at the Members Mark kettle the other day and noticed right away that the body of the kettle was of a thinner material. That's a deal killer for me. My Weber has been sitting outside, uncovered for more than 20 years and is no worse for it.
CORRECT! Cheap grills fill a market requirement, but they are cheap for a reason. And that is part of it.
On another note..... people buy wonderful grill covers... that cause their grills to rust out. It is one thing to put a cover on when it is going to snow, but grills should (IMO) be left out in the open air. That allows what moisture is there, be it rain, or condensation, to dry up quickly. Grill covers promote moisture build up and you will find parts rusting in even as few as a couple years (sometimes less). Water and moisture is NOT the enemy of grills by default.... it is when they can't dry out that causes issues. I love my grills in the open in the summer, and under cover, but not "covered" in the winter.
Cheers.
Open the bottom vent on the Weber. You had no airflow. 🤦♂️
You said it yourself.. "The MM is smoking like crazy" It's not a perfect seal, air is playing inside and around this grill, that's why the temp is higher.. Just adjust the bottom vents on the Weber
Yikes Jack. I like your channel but you missed so many marks on this one.
You didn't adjust or mention the bottom vents.
Noway, I'll take my Weber Kettle any day. It's super easy and will last forever (which what makes them special)
Noticed in the video, top vents were partially closed. Was the bottom. Vent the same. I always have problems keeping my charcoal and grill hot. Any other tips, thanks
Learn how to grill before you review product. I have a weber and can reach high temperatures if needed.
👀👀👀👀 Open up those vents more on the Weber the Weber is more air tight seems like, Sam's club grill aren't air tight that's why you see more smoke coming out of Sam's grill, never had any problem controlling the Temp on my Weber. The hotter it burn the more smoke it going to create
How would you add charcoal to the Members Mark without a hinge? Does the weber brand grate fit the other grill? Had my kettle since 98 and still no issues. All original except new grate.
If you can't get a charcoal grill to recover to 300 you probably burned out the charcoal. But come on A Weber classic for 60 years and you can't get the temp up? Does not add up. I mean that's like reviewing a Toyota Camry and say "I dunno I can't get the car in reverse." Overall this seems a bit leaning to an endorsement with it's dismissive tone towards the Weber. I love sleeper grills, underdog grills that out gun brand names but this review I am not convinced.
My uncle has a weber grill that he keeps at his cabin. Its 20 years old and he keeps it outside, uncovered, and has only replaced the lid handle because it rotted out in the northern Minnesota elements. Every-time i go up there i can't believe that grill is still cooking strong. No way MM lasts 20 years uncovered in Minnesota weather..
Weber smoking from the vent and has a good seal. The other is smoking because of the crappy seal. Aka its losing heat
Open your vents on the Weber so the coals get some air
I’ll just say it. Often imitated. Never duplicated. Weber
Seasonings2taste brother’s
Jack, love your channel but you could use some lessons in charcoal grill temp management. The fact the the weber stayed cool with vents mostly closed is GOOD. It means the weber is almost air tight. Weber recommends always having the top vent fully open. (This creates draft). If you read the manual, you'll see the lower vents increase or decrease the temps by allowing or blocking air flow. With my weber I can crack the vents and use the kettle as a smoker for 8 hour burns. With all vents fully open, I can get the weber to over 500 degrees. Keep cooking, love your thoughts. Weber products are awesome.
I don’t think this was a true test, it seemed very biased from the start.
I have the Weber and I can tell you the it maintains high temperature for a long time, I have never had a problem getting temperature up. 2 nights ago after I had finished cooking i opened it wide to burn out left over charcoal and it maintained 400 degrees for over an hour.
I have the Weber.. I love it, it’s sturdy, and the charcoal catcher he was trying to take Off is real easy on my grill to remove. The charcoal holder is made with strong heavy metal, and so is the rack that holds the food.
Come on now...The reason the MM grill smoked a lot is because of the protective oil layer of the cast iron crate. You're supposed to burn some charcoal in grill without any food to get rid of the cast iron protective oil and it's a common practice for all cast iron crate grills. So some of your burgers and hotdogs have some oil from the protective layer.
I bought the members mark and put it together. Took that cheap piece of crap back to Sam's the next day. Ordered a Weber performer deluxe from Lowes and got a nice discount. Happy as can be with the Weber.
Decent review. I have the weber kettle myself. There was a slight learning curve at first, but now every time I use it, it's been fantastic. I keep the bottom vent wide open and control the temp with just the top vent, I keep mine usually fully open when cooking something like burgers and dogs. I use B&B briquettes / lump. They seem to work way better than the 2 major brands you find everywhere. 1 full chimney, poured onto 1 side of the kettle for 2 zone grilling. Works great and I never have issues with it heating back up. The Member's Mark kettle at that price is a steal, though. My only concern is how well the coating will last, especially when using Lump for high heat searing. My weber is about 5 years old now, and it looks almost new when you wipe it down. PS: Jack, you failed to mention that the weber has a self-cleaning ash sweeper, it does a really great job of forcing the ashes down into the bin, whereas with the MM you have to do that manually by hand.
Does this guy work for wal mart?
more smoke means more ventilation. looks like you left your weber's bottom vent closed or obstructed. when you buy a weber you pay for durabilty. my weber is from 2002 and still going strong. that chinese member mark will likely rust out in 5 years or less.
Wow....can we say a nerve was hit! I’m not for or against either products but I appreciate the video review as just a simple observation and run down of each grill. I felt it was informative and helpful in seeing what was unboxed and how it worked the first time. There are always more things involved to operating and understanding your grill no matter the brand. Thanks for your videos!
All the reviews of this review aside, I'd like to revisit in 5 years and see what condition each grill is in. I KNOW what condition the Weber will be in.
you won't have to wait 5 years. an update video is coming this summer
I’ve had the same Weber for 10 years and I live in Florida.
I do have the weber one gold (a probably older version of this) for 5 years now. going strong still. the only issue was the top grill rusting so I've replaced that with a stainless still.
I have a master touch and a weber performer I've never had any issues with temperature...unless my vents aren't set right or I'm out charcoal...other grill was smoking so much because maybe it's not sealed correctly or that cast iron grate was not seasoned....and the "cooling rack" lol never mind.....no offense but bad review
If you can't operate the ash catch on the weber with one hand, you clearly don't have the skill to bbq. I've had my weber up to 600 degrees before. It's not difficult at all to reach temp and maintain temp on a weber. Either you had the bottom vent closed all the way, or you didn't put much charcoal in it. I call BS on this review. You did something shady here.
I have a Webber kettle and to be honest lol I guess you can say I treat it like I hate it..lol no cover next to zero care it sits out in the elements rain snow and sleet yet it performs the way its intended each time.. I will always have one
David Mccormack I leave mine out all winter still works and looks great
What about the thickness of the metal? Is on thicker than the other or are they the same. That plays a big part in heat retention.
Dude can even squeeze the handle
So I've owned the Member's Mark for around 2 years now.
Pros: I kept it outside in North Carolina and it never developed rust. A nice little sturdy* grill that does the job. The cast iron grate is heavy duty.
Cons: It felt very sturdy EXCEPT for the support tabs that hold up that heavy cast iron grate. One of mine just snapped off while cooking and unfortunately it doesn't look like you can buy just that part anywhere (and even if you could, you'd have to weld it on) Also, the bottom ash catch is extremely frustrating to remove.
So for the price, it was a decent grill while it lasted but you won't get the parts support you do from Weber. If they could strengthen those tabs to better support the heavy duty grate, it would be a cost effective choice. I think I may try the Weber next because it doesn't look like I'll be able to repair this cheaply, and I fear that the same problem will happen again setting down the heavy grate.
Before you get rid of it see if you can put a screw or bolt in it to hold the grate. Cheap fix. Drill out a hole then put in screw.
great stuff, thanks! longevity and availability of parts is definitely a consideration. frustrating when nothing is made to replace a thing or two.
Great video. But I'll mention one thing, the basic Weber design is timeless and you'll be able to find parts for it decades later. The SAMS club model don't count on that being around in 20 years where you'll be able the get parts to repair it if needed. My Weber is over 20 years old and still has the wooden handles, so when those finally go I can replace them with current handles they are using etc etc ... That's an example of where your actual difference is gonna be between these grills. 👍👍
Bottom vent on the Weber is CLOSED.
I think Jack missed the air vents on bottom of weber grill. If they were shut is why temps would noy come up.
The bottom vents on the Weber should be wide open. The only reason you could be having trouble with the temp on the Weber is the vents weren't open. I think the MM grill is great for the money but the Weber is a much nicer grill than you make it out to be. The 3 leg design is better than the 4 leg because no matter where you park the Weber it won't wobble but the MM will wobble on a non level surface.
Is members mark and expert grill the same thing?
Thanks for this video. Super helpful.
Are the accessories interchangeable - i.e. does the weber grate fit the Sam's Club and vice versa?
I know the cooking grates are interchangeable. I’m not sure about the charcoal grates. I had a Members Mark and I was pretty satisfied with it. I was new to grilling and it was excellent to learn on. It held heat, it was fairly easy to reach temperatures I was shooting for. I liked the cast iron grill it came with which probably on its own cost half price I paid for the entire grill ($80 on sale). I watched a few videos for quick fixes and ways to avoid common problems others had. The only reason I don’t have it anymore is because it was stolen.
LOL, what a wimp, had to use 2 hands!!! That made me laugh
I had my first Weber for 13 years and I never covered it. I live by salt water and it still lasted. I love my Weber grills, I have 4 of them now.
Folks who don't understand charcoal/wood cooking shouldn't be doing reviews.
What a joke, he, or some other family member works for Sam's or Wally World, and trying to score brownie points.
Having trouble getting heat on the weber? Try opening the vents! You seem to be a little ignorant when using a kettle and even cooking burgers and dogs. Burgers and dogs require high heat and direct for cooking. We're taking 400 degrees and higher. The members mark probably burned hotter cause it had air leaks.
For what it is though the members mark is a great grill for beginners, but for more those who take it more seriously get a weber. My Weber was given to me but my dad and he bought it back in the early 80s and it's still going!
You have girl strength man. Those weber Ash catcher handles are not hard to squeeze at all. Sounds to me like you contacted Weber for a free grill to review and they told you to get bent
Nate Orr Funny that Walmart the parent company of Sam’s Club carries his brand of sauces. You know a full disclosure statement would have been nice up front.
open the bottom vent on the webber
Just curious. How could both grills do a good job with cooking the burgers, when you had to move the burgers off of one and onto the other? Did you use the same amount of charcoal? How was the charcoal set up? Are you sure the thermometers are accurate?
He closed down the top vent. No no on my Weber.
Wow, you didn't tighten the leg bolts on the Weber. No wonder it wobbles. Mine doesn't wobble like that. Just yesterday i bumped it pretty hard with my backend and it stayed up anyway. it's heavy once fully loaded.